Impact of cooking processes on the toxic metals, macro, and trace elements composition of Rapana venosa meat

Abstract

This study aimed to investigate the impact of the cooking process on the metal content of Rapana venosa (rapa whelk) meat. The research analysed macro and trace elements and heavy metals to determine how cooking influenced their concentrations in the meat. The findings revealed significant changes in the composition of macro elements following cooking. Potassium (K) and sodium (Na) concentrations decreased, while magnesium (Mg) and phosphorus (P) concentrations increased. This suggested that cooking facilitated the transfer of these elements from the meat to the cooking water, thereby affecting the nutritional composition of the meat. Similarly, numerous trace elements exhibited alterations during cooking, with elements such as iron (Fe), zinc (Zn), aluminium (Al), copper (Cu), manganese (Mn), selenium (Se), rubidium (Rb), tin (Sn), barium (Ba), chromium (Cr), nickel (Ni), lithium (Li), molybdenum (Mo), and beryllium (Be) decreasing in concentration. In contrast, zinc (Zn) and barium (Ba) increased. The study also addressed heavy metals, where significant changes were observed in the concentrations of arsenic (As), cadmium (Cd), mercury (Hg), and lead (Pb) following cooking. The results indicated that cooking had the potential to reduce the levels of these toxic heavy metals, although it also highlighted an increase in lead levels that warrants further investigation. In summary, this research provides valuable insights into the changes in the metal content of rapa whelk meat induced by the cooking process. The findings contribute to understanding this seafood's nutritional aspects and metal composition, offering potential guidance for health recommendations and inspiring future investigations in this field.